2
Chop onions arbitrarily, and fry in olive oil, add the zucchini and water. Bring to a boil.

3
Blend mixture and season with salt and pepper.

Risotto

Ingredients

60g Sour cream

8g Salad “Micro”

20g Olive oil

60g Sun-dried cherry tomatoes

60g Grated Parmesan cheese

40g Butter

120g Green beans

120g Peeled zucchini

120g Fresh peeled asparagus

8g Fresh peeled garlic

40g Olive oil

240g Carnoroli rice

400g Zucchini cream sauce

40g Peeled onions

100g White dry wine

Method

1
Chop onions into cubes and put in a saucepan. Pour in 20 gr. of olive oil and fry the onions. Add the rice, stirring constantly, then the white wine. Gradually pour in water and cook until risotto is half-cooked.

2
Chop zucchini into cubes and fry with garlic and chopped asparagus.

3
Add the risotto and zucchini cream sauce, bring to a boil and add the green beans, butter and parmesan cheese. Cook until rice is cooked.